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Schezuan Oxtail Stew
Spicey Economical Oxtail and Potato Stew |
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Lean Oxtail, enough for the number of diners
1 inch peeled and thinly sliced fresh ginger root
2 Tbls. Dark/Light soy sauce, mixed
20 whole Szechuan pepper corns
4-8 dried hot chilli pods (or to taste)
4 Whole Star Anise seed pods
2 tsp. sugar
1-2lb Potatoes, new/old, cut into medium sized cubes
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Put the oxtail in a pan and cover with cold water. Bring to a boil for a minute then discard the water using a colander to catch the meat. Rinse the meat and the pan.
Replace the meat into the pan and recover with cold water. This should ensure a clear stock.
Add the remaining ingredients, except the potatoes, and bring to a boil. Simmer gently for several hours until the meat is falling from the bones ensuring the pan doesn't boil dry or burn.
A pressure cooker may be used for this stage and should take 50-60 minutes at high pressure.
After the meat is cooked, remove the pieces to a plate, skim away any floating oil and remove the spices with a slotted spoon or tea sieve. Replace the meat into the stock and add the cubed potatoes.
There should be enough stock to provide steam during cooking of the potatoes. If there isnt, add more water and cover the pan with a lid. If there is a lot of stock, boil the pan rapidly without a lid until the stock reduces and the potatoes cook.
The stock should eventually reduce to a hot, spicey, sweet brown sticky sauce coating both potatoes and meat.
I prepare this meal regularly and it's a favourite. It reheats well. I also recommend using belly pork in place of oxtail.
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Preparation Time: 15 minutes |
Serves: 2-3 |
| Recipe Origin: China |
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Submitted by: |
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Claire Humphrey
United Kingdom |
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| This recipe has been viewed 4130 times. |
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